Tag: Recipe

Berry and Red Wine Sorbet

July 4, 2020 11 Comments

A wonderful combination of berries and red wine, this easy and elegant sorbet has aromas and flavors of blackberry cobbler and strawberry preserves. So refreshing, it’s the perfect light ending to any holiday meal. Plus, it’s a great way to use up leftover wine. 😉 Berry and Red Wine Sorbet: *Use organic ingredients whenever possible. Makes: 12 Servings Makes: 6 Cups Prep: 20 minutes Stand: About 1 Hour Freeze: Overnight Ingredients: 1 pound fresh strawberries, chopped 1 pound fresh blackberries 2 cups sugar 1 1/4 cups dry red wine 2 tablespoons balsamic vinegar 1 1-inch piece fresh ginger, sliced 1 teaspoon good quality vanilla 1/2 teaspoon salt Whipped cream Black pepper (optional) Ground cinnamon (optional) Method: –In a large saucepan combine the first eight ingredients (through the salt). Cook and stir over medium-high heat until fruit softens and sugar is dissolved. –Remove from heat; let mixture cool to room temperature. Remove ginger slices; discard. –Working in batches, transfer wine mixture to a blender. Cover and blend until smooth. Strain wine mixture to remove seeds. Transfer blended (seed free) mixture to a 13 x 9-inch dish or pan. Cover and freeze overnight. –When ready to serve, scoop sorbet into wine glasses. Top with whipped cream and sprinkle with black pepper or cinnamon, if desired. Nutrition Facts: (Red Wine Sorbet) Per serving: 208 kcal, 3 g fat, 8 mg chol., 102 mg sodium, 41 g carb., 3 g fiber, 38 g […]

Family Homeplace

Asparagus!

April 20, 2020 6 Comments

I love asparagus, not just because it’s delicious and has lots of fiber, vitamins, and minerals. I love it, because it’s perennial. No matter how long and cold the winter has been, that dutiful spring vegetable is one of the first signs of life in my kitchen garden every year. And, is it ever welcome! However, I must admit that I owe its presence entirely to my dad. Dad is the most talented and diligent gardener I know, producing picture-perfect vegetable gardens with enough corn, squash, beans, and tomatoes to feed a small country. He started this little asparagus patch a few years before I moved back home. He was gardening on the very same spot that my great-grandfather and grandfather cultivated years ago. Dad really liked this particular area as it has about a foot of premium topsoil. So, I have to say that he wasn’t overly excited when I requested that he relinquish it so that I could start my own kitchen garden. He impressed upon me that I needed to take “good care” of the asparagus patch, because it was “QUITE an endeavor” to get it established: first, a trench is dug deeply enough to protect the root system of the plant during the winter months; second, it must be kept clean–no weeds; third, don’t cut foliage down until after first frost (necessary for photosynthesis for next year’s crop); fourth, fertilize annually; and last, it takes about […]

Recipe

More Treat Than Trick: Sauternes and Sage Jelly

October 31, 2019 3 Comments

Growing up in the country and on a farm, it was commonplace to preserve as much of the summer’s harvest as possible. My parents and grandparents worked all spring, summer, and fall planting gardens, picking vegetables, tending fruit trees, picking berries, and then canning, freezing, and storing much of it for future use. I can still see kitchen counters covered with Mason jars of green beans, tomatoes, and black raspberry jam, and the beauty of the jewel-tone colors as the sun shone through the glass and its hard-earned contents. It’s because of this seasonal tradition that I observed and participated in as a child that I appreciate the work that goes into preserving as well as the delight in enjoying something homemade. That’s why I love using a familiar recipe or even finding a new one each year to preserve something special to share. So, when I was leafing through epicurious cooking magazine recently and discovered a recipe for wine jelly–specifically, Sauternes and sage jelly, I knew I had to try it. I’ve made fruit jams and jellies, pickles, and even chutney in the past, but I’ve never tried making wine jelly–until now. The cooking magazine raved about this jelly, describing it as “sophisticated and subtle.” It also stated that it was a delicious substitute to the green mint jelly that traditionally accompanies lamb. Actually, this sublime jelly is wonderful with any roasted or grilled meat and is a fantastic […]

Photography

Pan-Roasted Pear Salad with Parmesan and Pecans

October 28, 2019 16 Comments

I enjoy salads all year long–mainly, because they’re healthy and don’t take too long to prepare. Salads with roasted vegetables and/or fruit are a favorite. Roasting adds so much flavor and helps create a more satisfying meal. For this pear salad recipe, carmelizing the pears on top of the stove prevents them from becoming overcooked–as they do when oven-roasted. The balsamic vinegar is used to make a fruity vinaigrette that accentuates the pears’ flavor. In addition, a couple of extra tablespoons of the vinegar is stirred into the hot pan while cooking the pears, creating a glazy coating. For the greens, a mix of crunchy, mild green leaf lettuce works well. Add salty Parmesan to offset the pears’ natural sweetness and pecans for buttery richness. And, you have a lovely autumn salad with lots of appeal! Finding a suitable wine pairing for salad can sometimes be challenging, especially when balsamic vinegar is involved. However, this salad pairs well with sparkling wine or Champagne. Enjoy! Pan-Roasted Pear Salad with Parmesan and Pecans: Serves 6 *Use organic ingredients when possible Ingredients: 1 1/2 pounds pears, quartered lengthwise and cored Salt and pepper 2 tablespoons olive oil 3 tablespoons plus 1 teaspoon balsamic vinegar 1 small shallot, minced 1/2 teaspoon sugar 1/2 small head green leaf lettuce (4 ounces), torn into 1-inch pieces or loose mixed greens 1 cup shaved Parmesan cheese 3 tablespoons chopped pecans, toasted Method: –Toss pears with 1/4 teaspoon […]

Gardening

A Summer Classic

July 25, 2019 7 Comments

When I think of summertime, there are a few things that always come to mind—mostly, because I grew up in the rural South. But, there’s just nothing like the sound of cicadas singing in the trees on a warm summer evening, a night sky so dark that you can see the Milky Way and almost every constellation. And, of course, fresh tomatoes picked right out of the garden—sliced and enjoyed between two pieces of bread with a bit of butter, mayonnaise, salt, and pepper…the classic tomato sandwich. My first memories of this iconic Southern treat were made while visiting my grandma. As a child, I would spend a week with Grandma and Grandaddy Dooley every summer. Grandma was a Sunday School teacher for many years, and she taught Bible School during the week I visited. I still remember the experience so clearly: riding the church bus around curvy, back country roads to Mt. Zion Baptist Church; listening to Grandma tell us a Bible story about Jesus and making a special craft in her classroom; singing “This Little Light of Mine” during choir practice; and, running around the old church cemetery as the sun set chasing lightening bugs with the other children. Anyway, it was during one of my week long summertime visits that I encountered the tomato sandwich. Most everybody in this rural area had a garden, and Grandaddy Dooley took pride in his tomatoes. So, there were plenty to […]

Photography

Winter Grapefruit and Avocado Salad

December 10, 2018 8 Comments

When I first saw the recipe for this colorful winter salad in the cookbook, Southern My Way–Simple Recipes, Fresh Flavors by Gena Knox, I knew I had to make it. Mainly, because it looked so healthy, but also, because it contained many of my favorite foods and spices—avocados, citrus fruit, basil, and ginger. Plus, it’s nice to enjoy food fare that’s a little lighter, especially after all of the indulgences around the holidays. This refreshing salad makes a nice starter to a winter meal. And, if you add shrimp or crab, it becomes a light but satisfying lunch (or dinner). Winter Grapefruit and Avocado Salad *Use organic ingredients when possible Prep Time 10 minutes Serves 4 Ingredients: Salad 2 pink grapefruits or oranges (or one of each) 2 ripe but firm avocados 1/3 cup torn basil leaves 1 head buttercrunch or bibb lettuce, torn into large pieces Dressing (I have to say, this cookbook has the BEST dressings.) 2 tablespoons minced shallots 1 teaspoon soy sauce 1 teaspoon honey 1/2 teaspoon sesame oil 1/2 teaspoon minced fresh ginger 2 tablespoons good quality olive oil Method: First Peel and segment the grapefruits/ oranges, reserving 4 tablespoons juice. Next To prepare dressing, whisk together reserved grapefruit/orange juice, shallots, soy, honey, sesame oil, ginger, and olive oil. Season with salt and freshly ground black pepper; set aside. Last Quarter avocados lengthwise and remove pit and peel. Cut lengthwise into 1/2-inch slices and place […]

Photography

Berry and Red Wine Sorbet

October 8, 2018 11 Comments

Photography

Winter Grapefruit and Avocado Salad

January 8, 2018 42 Comments

Christmas

Holiday Snack Mix

December 11, 2017 23 Comments

I always enjoy making this festive snack mix to share with friends and family. It makes a fun party favor or even a lovely hostess gift, especially when presented in a colorful tin. Ingredients: Dried cranberries and mini marshmallows will mix merrily with this snack…use your favorites. 10-1/2 oz. pkg. rice cereal squares 8-oz. pkg. candy-coated chocolates 8-oz. pkg. candy-coated […]

Photography

Pumpkin Spice Bundt Cake

November 9, 2017 20 Comments

Pumpkin Spice Bundt Cake *Use organic ingredients when possible. Serves 8-10 Ingredients: 2 cups unbleached all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon cinnamon 1 teaspoon nutmeg 1/2 teaspoon ground ginger 1 tablespoon orange zest 2 cups cooked, pureed pumpkin 1/2 cup sour cream 1/2 cup sugar 1 cup packed light brown sugar 1/2 […]